JPH038187B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving the paste, and more specifically, the present invention relates to a method for preserving the paste, and more specifically, the present invention relates to a method for preserving the filling, and more specifically, the present invention relates to a method for preserving the filling in the middle of the day, and more specifically, the best method for preserving the filling, which prevents the filling from being putrefied by microorganisms for a long period of time, and which prevents the moisture in the filling from transferring to the outer skin or causing it to dry out and become hard. The purpose is to provide the inside.

Traditionally, monaka was a type of preserved confectionery that had a high degree of sweetness and was difficult to spoil, but as consumers have become less sensitive to sweet tastes, manufacturers have reduced the sweetness and added moisture-rich bean paste to the monaka. It is starting to be adopted. As a result, the original preservability of the filling is lost and spoilage due to mold and yeast is likely to occur.Also, since the moisture content of the filling is increased, moisture transfers to the outer skin, or conversely, moisture evaporates and becomes dry. The quality of the products has also deteriorated significantly, and the storage period is only about 3 to 5 days.Therefore, there are problems such as increased returns and collections and limited sales areas.

In view of the above-mentioned current situation, the present invention was developed as a result of research into a method for suppressing sweetness and improving storage stability while increasing moisture content. In addition to reducing the water activity of the bean paste, it also has water retention properties and prevents moisture migration and drying of the bean paste.In addition, by overlapping Japanese paper and sealing it together with an oxygen absorber, the middle part is prevented from being putrefied by microorganisms. It was discovered that it is possible to preserve the taste while maintaining good taste, and based on this knowledge, the present invention was completed.

That is, the present invention involves overlapping one or more pieces of bean paste produced with 5 to 30 weight % of a mixture of 30 to 70 parts by weight of sugar alcohol and 70 to 30 parts by weight of reduced starch hydrolyzate with Japanese paper. This is a storage method characterized by sealing and packaging the product in a synthetic resin packaging material with excellent gas barrier properties together with an oxygen scavenger.

The above invention will be explained in more detail.

Examples of the sugar alcohol used in the present invention include one or a mixture of two or more of maltitol, sorbitol, xylitol, and the like.

Further, examples of the reduced starch hydrolyzate include a reduced starch hydrolyzate obtained by reducing a dextrin having a glucose chain length longer than that of an oligosaccharide.

Therefore, in the present invention, it is particularly desirable to employ a mixture of sugar alcohol and reduced starch hydrolyzate. This is because sugar alcohols are particularly excellent in permeability, while reduced starch hydrolysates are particularly excellent in film-forming properties. This is because the mixture exhibits a high water retention effect.

In the mixture of sugar alcohol and reduced starch hydrolyzate, the ratio of sugar alcohol to 100 parts by weight of the mixture is preferably 30 to 70 parts by weight;
The proportion of the reduced starch hydrolyzate is preferably 70 to 30 parts by weight. If the sugar alcohol or reduced starch hydrolyzate is less than 30 parts by weight, an excellent water retention effect cannot be obtained.

In the present invention, the mixture of sugar alcohol and reduced starch hydrolyzate is added to the bean paste in order to reduce the water activity of the bean paste, suppress the growth of microorganisms, and impart preservability to the bean paste, and to provide water retention to the bean paste. This is to impart properties and prevent moisture transfer and drying.

It is preferable to add it to the bean paste by replacing the sugar added when making the bean paste. The amount of the humectant added to the bean paste is 5 to 30% by weight.
If it is less than 5% by weight, the water activity will not decrease or the water retention effect will be insufficient, resulting in the bean paste drying out during storage or the water in the bean paste transferring to the outer skin.

Moreover, if it exceeds 30% by weight, the bean paste will become starch syrup-like and lose its unique texture.

In the present invention, as the bean paste, it is possible to use ordinary types and processed materials such as kneaded bean paste, strained bean paste, crushed bean paste, etc.

In the present invention, as a method for manufacturing monaka using the above-mentioned bean paste, it is possible to manufacture monaka by incorporating the bean paste into the outer skin constituting the monaka by a known ordinary method.

Further, in the present invention, one or more pieces produced as described above may be overlapped with Japanese paper, and then sealed with a synthetic resin film having excellent gas barrier properties together with an oxygen scavenger. Here, the Japanese paper has the effect of preventing moisture that comes out from the middle of the sealed bag from condensing on the inner surface of the bag and spoiling the appearance, and ordinary Japanese paper can be used.

In the present invention, the oxygen absorber is one that is used simultaneously within the sealed package to remove oxygen within the package and prevent spoilage caused by microorganisms during the process, and any known oxygen absorber can be used. .
For example, it is possible to use an oxygen absorber contained in a breathable pouch or the like.

In the present invention, as the synthetic resin packaging material having high gas barrier properties, for example, those having the property of blocking and preventing the permeation of gases such as air and oxygen can be used, such as polyvinylidene chloride film. , polyvinylidene chloride coated film (e.g. polyvinylidene chloride coated polyethylene film, polyvinylidene chloride coated polypropylene film), polyamide/polyethylene laminate film, polyvinylidene chloride coated polypropylene/polyethylene laminate film, polyester/aluminum foil/polyethylene laminate film, aluminum Foil/polyethylene laminated film, etc. can be used.

However, in the present invention, the method for sealing packaging using the above-mentioned film is arbitrary depending on the shape of the middle, etc., but for example, a bag is made from the above-mentioned film and the middle is lined with Japanese paper. Overlapping and heat sealing method, blister or stretch packaging method, shrink packaging method,
It can be done in other ways.

Specifically, for example, a pouch is manufactured from a polyvinylidene chloride coated polypropylene/polyethylene laminated film, an oxygen scavenger is enclosed together with the pouch, and the pouch is sealed by heat sealing. The sealing conditions are, for example, 150℃, 1 second, 30PSI (pond/in ² )
It is.

According to the present invention described above, there are the following advantages.

That is, while the sweetness is suppressed and the moisture content is increased, a mixture of 5 to 30% by weight of sugar alcohol and reduced starch hydrolyzate is added to the bean paste, and if necessary, it is overlapped with Japanese paper and an oxygen absorber is added. At the same time, by sealing with a synthetic resin film that has excellent gas barrier properties, it is possible to prevent quality deterioration such as spoilage caused by microorganisms, moisture transfer from the filling to the outer skin, and drying. As a result, there will be no loss of monaka due to spoilage, etc., and the sales area can be expanded.On the other hand, consumers who purchase monaka for consumption can obtain safe and hygienic monaka. .

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Ten cakes made from a bean paste containing 20% by weight of a mixture of sorbitol and reduced starch hydrolyzate (mixing weight ratio 50:50) were overlapped with Japanese paper, and KOP (polyvinylidene chloride) was added together with an oxygen scavenger. It was filled and sealed in a pouch made of a laminated film of coated polypropylene (coated polypropylene) 20 μm/PE (polyethylene) 40 μm, and then stored at a temperature of 30° C. and a relative humidity of 80%. When I took it out and opened the pouch after 20 days, there was no alcohol odor, no mold growth was observed, and there was no quality deterioration due to microorganisms. In addition, neither the filling nor the outer skin dried out due to evaporation of water, and were in good condition with almost no change in taste or texture from the time of manufacture.

Claims (1)

[Claims] 1. Overlapping one or more pieces of bean paste made with 5 to 30 weight% of a mixture of 30 to 70 parts by weight of sugar alcohol and 70 to 30 parts by weight of reduced starch hydrolyzate with Japanese paper, and adding an oxygen absorber to the filling. A storage method characterized by hermetically sealed packaging using a synthetic resin packaging material with excellent gas barrier properties.